1. Introduction. PART I: RETHINKING RISK GOVERNANCE AND FOOD SAFETY: PRINCIPLES AND APPROACHES. 2. Phasing out Certain Antibiotics in Food Animals: the U.S. Approach in light of Precaution and Cost-benefit Analysis. 3. The Role of Scientific Evidence in European Food Assessments. 4. Regulating Gene-technology in Food: American Approach and Practice. PART II: EMERGING TECHNOLOGIES AND THEIR RAMIFICATIONS FOR FOOD SAFETY GOVERNANCE. 5. The Impacts of Cross-border E-Commerce Activities on the Enforcement of SPS Measures: The Chink in the Armor?. 6. Blockchainizing Food Law: Promises and Perils of Incorporating Distributed Ledger Technologies to Food Safety, Traceability, and Sustainability Governance. 7. The Legal Definition of Meat. PART III: REGULATORY OPTIONS FOR FOODS DERIVED FROM GENOME-EDITING TECHNOLOGY AND NOVEL MATERIALS. 8. Regulation of Gene-edited Products. 9. The Regulation of Novel Food in China: The Tendency of Deregulation. 10. Revisiting Novel Food Regulation. 11. Regulatory Responses to the use of Nano-scale Substance in Food in ASEAN. PART IV: HEALTH/FUNCTIONAL FOODS REGULATION IN COMPARATIVE PERSPECTIVE: 12. Contested discourses of the use of health foods in Japan. 13. Effective Health Foods Versus Ineffective Drugs: Governing and Marketing Glucosamine Products in Taiwan. 14. Classification as a technology of governance: food or drug in South Korea.
Kuei-Jung Ni is Professor of Law and Director of the Center for Trans-Pacific Partnership and Transnational Trade Laws at School of Law, National Yang Ming Chiao Tung University (NYCU), Taiwan
Ching-Fu Lin is Professor of Law at National Tsing Hua University (NTHU), Taiwan
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